Fish Tacos

When I was young my family used to eat fish tacos often at Rubios out in California. On a recent trip out west I introduced my Brooklyn born husband to fish tacos and he fell in love with them. For me it brought up several childhood memories and it was nice to have the opportunity to share it with him. We ate fish tacos every day on our trip and we have eaten them about once a month since we have been back home. Both light and crispy the cod fish is absolutely delicious in this dish. You won't be able to have enough of these tacos.

Let's work on the yogurt sauce. In a bowl add 1/2 a cup of mayo and 1/2 a cup of plain yogurt. Add in the cumin, cayenne and a pinch of salt. Give it a stir and cover it. Place it in the refrigerator for at least an hour. The yogurt sauce will keep in the fridge for about 2 days.

For the fish make sure all of the bones have been removed. Cut the cod fish fillets into 2 or 3 inch chunks.

Looking beautiful!

Add in the salt, onion powder and the black pepper.

Now with clean hands gently toss the cod to combine your seasonings. Cover the fish and place it in the fridge for at least 1 hour.

Now for the batter. In a separate bowl combine the flour, onion powder, salt and black pepper. Stir to combine.

Now a grab a cold beer...take a few sips...

...then pour 1 cup of the beer into the flour mixture stirring vigorously until smooth. You may want to use a whisk for this.

Pour the beer batter over the fish.

The beer batter is very light and not heavy.

Heat up the oil.

Fry the fish for only about 2 to 3 minutes or until golden brown. Don't overcrowd your pan otherwise the fish will stick together.

Something magical happens when the fish is fried leaving a light and crispy texture.

Now we can build our tacos. Warm up some corn tortillas, grab a few lime wedges and your light golden delicious fish. Add in a few strips of cabbage and a light smear of yogurt sauce. Is your mouth watering yet? Mine is.